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GIGGLE WATER
31. CREME DE NOYAU DE MARTINIQUE
Take 20 pounds of loaf sugar, 3 gallons of spirit of
wine, 3 pints of orange-flower water,
pounds of bitter
almonds, 2 drams of essence of lemon, 4^ gallons of
water. The produce will exceed 8 gallons. Put 2 pounds
of the loaf sugar into a jug or can, pour upon it the
essence of lemon, and i quart of the spirit of wine. Stir
till the sugar is dissolved, and the essence completely
incorporated. Bruise the almonds and put them into a 4
gallon stone bottle or cask, add the remainder of the spirit
of wine, and the mixture from the jug or can. Let it
stand a week or ten days, shaking it frequently. Then add
the remainder of the sugar, and boil it in the 4>^ gallons
of water for ^ of an hour, taking off the scumas it rises.
When cold, put in a cask; add the spirit, almonds, etc.,
from the stone bottle, and lastly the orange-water. Bung
it down close and let it stand 3 weeks or a month; then
strain it off in a jelly-bag, and when fine, bottle it off.
When the pink is wanted, add cochineal, in powder, at
the rate of ^ dram or two scruples to i quart.
32. CREME D'ORANGE OF SUPERIOR FLAVOR
Take i dozen middling sized oranges, 1% pints orange-
flower water, 6 pounds loaf sugar, 2^ quarts spirit of
wine, ^ ounce tincture of saffron, 4^ quarts water. Cut
the oranges in slices, put them in a cask, add the spirit
and orange-flower water, let it stand a fortnight. Then boil
the sugar in the water for hour, pour it out, and let it